CHICKEN WITH SAUTEED PEACHES AND VIDALIA ONIONS
Make and share this Chicken With Sauteed Peaches and Vidalia Onions recipe from Food.com.
Provided by MrsStormship
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat frying pan and add oil. Add onion, season with salt and heat until slightly brown and beginning to caramelize.
- Stir in peach slices and heat through.When peaches are softened (cooked through, but still firm), remove from pan and set aside.
- Add a little more oil and 1 Tb butter to pan.
- Place chicken strips in pan and season top side with salt and pepper. Let cook a few minutes until seared/browned on bottom. Turn chicken over, season with salt and pepper.
- After a few minutes, when chicken is cooked through, remove from pan and place on serving platter. (Can cover with foil while preparing pan sauce.).
- Pan sauce (be sure to stir constantly):.
- Deglaze pan with some white wine (1/4 -1/3 cup).
- Add remaining tablespoon butter and some chicken stock, stirring until sauce thickens.
- Add onion and peach mixture, stirring into sauce.
- Add fresh grated ginger, stir into mixture and let cook for about a minute or two.
- Add more chicken stock to adjust thickness of sauce. Add seasoning with salt and pepper.
- Pour over chicken and sprinkle with fresh chopped mint.
Nutrition Facts : Calories 328.4, Fat 16.2, SaturatedFat 5.5, Cholesterol 94.6, Sodium 197.1, Carbohydrate 16.6, Fiber 1.3, Sugar 13.7, Protein 25.4
SAUTEED CHICKEN AND PEACHES
Make and share this Sauteed Chicken and Peaches recipe from Food.com.
Provided by katii
Categories Chicken Breast
Time 25m
Yield 1 dish, 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine in a frying pan over medium heat until bubbly.
- Add chicken and cook uncovered until golden, about 4 minutes per side.
- Add peach, pepper, orange juice, and salt; stir until well mixed.
- Reduce heat, cover, and simmer for 5-8 minutes.
- Sprinkle with mint and serve.
- Enjoy!
Nutrition Facts : Calories 189.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 236.8, Carbohydrate 13.9, Fiber 2.8, Sugar 10.4, Protein 29
SAUTEED CHICKEN BREAST AND PEACHES
My dad lives in a house in the middle of a peach orchard. I dream of fresh picked peaches and this recipe is a super favorite of mine for entertaining. It is easy, elegant and tasty! I can't wait for summer!
Provided by Toni Warner
Categories Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Remove the tenderloin (the finger size muscle on the underside of each chicken breast) and set muscle aside. Using the flat end of a meat pounder, lightly flatten each breast.
- 2. Season the chicken breast and tenderloin with salt and pepper, then dredge with the flour, shacking off excess.
- 3. In large skillet over medium high heat, melt 1 tblsp. of the butter. Add chicken and saute until just cooked through, bout 2 minutes per side. To test for doneness, cut into the thickest part of breast and take a peek. The flesh should be opaque, without any pink. Transfer chicken to a plate and cover while you make the sauce.
- 4. Add remaining 1 tblsp. butter to skillet. When the butter is hot, add the shallots and saute until tender, bout 30 seconds. Add the vinegar and cook until reduced by half, forming a thick glaze, about 2 minutes.
- 5. Add the chicken broth and cream, along with any juices collected on the chicken plate. Cook until sauce is reduced by half and lightly coats the back of a spoon, bout 2 minutes. Add the peaches and toss until just warmed through. Do not overcook! Remove from heat and stir in basil or thyme.
- 6. Place chicken on warmed dinner plates or on a platter. Spoon sauce and peaches over the chicken and serve immediately.
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